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09/09/2012
Oysters Rockefeller
Oysters Rockefeller were created in New Orleans, at the legendary Antoine's. The restaurant refuses to give a recipe, but we do know that neither bacon nor spinach is involved.
Issue #150
10/02/2011
Baba Ghannouj (Mashed Eggplant Spread)
In this recipe for Baba Ghannouj, the eggplant spread is made creamier with the addition of mayonnaise.
Issue #141
10/13/2009
Creamed Roasted Onions
The smoky flavor of this side dish from Oaxaca-based cook Susana Trilling comes from charring the onions before adding them to a spice-infused cream sauce.
Issue #124
09/04/2007
Broiled Grapefruit
This classic brunch item tastes best when prepared with sweet red grapefruit, preferably ruby red.
Issue #97
10/24/2007
Mrs. Dayton's Glazed Onions
These sweet onions are the perfect accompaniment to the traditional Thanksgiving feast.
Issue #62
08/11/2005
Potato Rounds Gratinéed with Raclette and Bacon
Raclette, essential to this treat from Juveniles in Paris, is a flavorful Alpine melting cheese.
Issue #56
05/12/2004
Broiled Tomatoes
This simple recipe intensifies the flavor of ripe tomatoes.
Issue #53
03/08/2007
Fennel Gratin
Combining fennel and parmigiano-reggiano, as in this tasty recipe, is popular in Italy and Provence.
Issue #32
03/08/2002
Roasted Peppers
Peppers are roasted daily at Rao’s. According to Rao’s Cookbook, “The smoky aroma fills the restaurant and lingers until serving time.
Issue #28
08/31/2007
Chickpea-flour Crêpe
The chickpea-flour crêpe called socca is a classic of Niçoise cuisine.
Issue #8
11/09/2012
Broiled Spaghetti Squash with Walnut-Miso Glaze
It's rare that we encounter spaghetti squash not shredded into its eponymous noodle-like threads. But kept intact, it reveals a beautifully yielding texture and a savory, subtle flavor that's perfectly offset by a rich walnut-miso glaze.
Does Not Apply
08/18/2011
Barbecued Eggplant with Miso Glaze
The secret of this elegant dish, served by chef Ian Chalermkittichai at his New York restaurant the Ember Room, is that it's broiled in the oven, the direct heat source from above providing a heavy, steady heat that both tenderizes the eggplant and caramelizes its sweet-savory miso glaze.
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